Hook, Line, and Sinker.

Classic Vanilla Ice Cream

July 5, 2013

It’s a heat wave in Boston. Three consecutive days of 90+ degree temperatures. With the humidity, today is set to feel like 106 degrees. Did I mentioned I don’t have air conditioning? I love Boston in the summer, but O-M-G. It’s hot.

Yesterday was the 4th of July and I was lucky enough to spend the day laying on the beach, wading around in the cool Atlantic waters, getting a little sun burned, and enjoying a few cocktails. Later in the evening, I had some friends over on my roof deck to enjoy burgers, sausages, and of course, dessert. For America’s birthday, I made a bourbon peach gallete, a blueberry pie, and classic vanilla ice cream. The gallete and the pie were ok, but the star of the show was most definitely the ice cream.

Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 mins.

Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (at least 6 hours). When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.